Gingered Chicken With Noodles
- Ready In:
- 20mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 4 ounces boneless skinless chicken breast halves
- 1⁄4 teaspoon salt
- 2 teaspoons dark sesame oil
- 1 tablespoon fresh ginger, peeled and minced
- 2 teaspoons jalapeno peppers, seeded and minced
- 2 garlic cloves, minced
- 3 1⁄2 cups sugar snap peas, trimmed
- 3⁄4 cup chicken broth (fat-free, less-sodium)
- 1⁄2 cup carrot, julienne cut (2-inch)
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon cornstarch
- 1 tablespoon chicken broth (fat-free, less-sodium)
- 2 cups hot cooked Chinese egg noodles
- 1⁄4 cup fresh cilantro, chopped
- 1⁄4 cup dry roasted peanuts, chopped
directions
- Sprinkle chicken with salt. Heat oil in a large nonstick skillet over medium-high heat. Add chicken. Sauté 3 minutes; turn chicken over. Add ginger, jalapeno, and garlic; cook 2 minutes, stirring often. Add peas, 3/4 cup broth, carrots and soy sauce. Bring to a boil. Cover, reduce heat and simmer 5 minutes or until chicken is done,.
- Remove chicken and vegetables form pan with a slotted spoon. Combine cornstarch and 1 tablespoons broth, and add to pan. Bring to a boil; cook 1 minute, stirring constantly.
- Place 1/2 cup noodles on each of 4 serving plates; top with 1/2 cup vegetables, one breast half, and sauce. Sprinkle each serving with cilantro and 1 tablespoons peanuts.
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